Preserved Fresh Lemons

Ingredients

• 6 unwaxed lemons
• 125 g coarse sea salt
• 2 whole cloves
• 2 bay leaves
• 8 coriander seeds
• 8 black peppercorns
• 6 to 8 lemons, juice of, fresh approximately or 500 ml unsweetened lemon juice
• 1 1/2 liters kilner jars

Directions

1. 1

   Soak the lemons in water for 2 to 3 days, changing the water 2 - 3 times, once a day.

2. 2

   Pat the lemons dry and quarter them from the top to just above the bottom, about 1/2" - leaving them in one piece.

3. 3

   Open up the lemons slightly, and sprinkle the sea salt onto the cut flesh - reshape them afterwards, so they look whole again.

4. 4

   Place half the remaining salt in the bottom of a large Sterilising jar; I use 1.5 litre Kilner jar for this amount.

5. 5

   Pack the lemons in and add the bay leaf and spices amongst the lemons.

6. 6

   Add the remaining salt & press down to release the lemon juice from the lemons.

7. 7

   Pour over the lemon juice - it's difficult to say exactly how much, but the last time I made these, I used about 500mls of unsweetened lemon juice; and in the past, I have used between 6 & 8 fresh lemons, squeezed - depending on the juiciness & size of lemons!

8. 8

   Seal and leave for at least one month; these will last up to 6-10 months in ideal conditions, dark & cool.

9. 9

   When you come to use the lemons, make sure you rinse them thoroughly beforehand.

10. 10

    IDEAS: Chop them up finely and add to baked fish dishes; put a whole lemon in to the cavity of a chicken to roast - take it out when cooked, and chop up finely and add to any gravy or sauce; Cut into quarters and add to tagines & stews; finely dice a lemon and add to sauces and stocks for stews & crockpot recipes -- the list is endless!